Custard pancakes with kefir and a crispy crust
4 servings
20 minutes
For many people, pancakes symbolize the sun, warmth and prosperity. And on Maslenitsa, it is customary to bake them in large quantities to celebrate the arrival of spring and gather the whole family at the common table. Kefir, thanks to its unique consistency and enzymes, makes the dough lighter and airier. Custard pancakes with kefir turn out fluffy, and their surface is fried and appetizing. The pancakes taste slightly sour, so they can be served with various fillings: from sour cream and honey to jam and caviar. The author of the recipe is Nina Gazdanova, a popular food blogger with a total audience of more than 10 million subscribers! <a href='https://ok.ru/group/70000000417005' target='_blank' style='color:blu
1
Whisk the eggs with salt and sugar.
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: 75 g
2
Add half of the kefir to the egg mixture and mix, then add the flour, and then the remaining kefir. This will help avoid lumps.
- Kefir: 500 ml
- Wheat flour: 325 g
3
Mix baking soda and boiling water separately, then add to the dough.
- Baking soda: 0.5 teaspoon
- Boiling water: 250 ml
4
Finally, pour in vegetable oil. Fry the pancakes for 1 minute on a hot skillet, you can add a little butter for the first pancake.
- Sunflower oil: 5 tablespoon
